Cauliflower Couscous With Black Lentils and Heirloom Greens

Feb 17, 2017

Recipe for Health

Using a food processor to grind cauliflower into tiny “grains” makes a couscous alternative that’s perfect for gluten- or grain-free diets. Use French lentils or canned chickpeas instead of black lentils, if you prefer.

Bring 3 cups water to a boil in medium saucepan. Add lentils, reduce heat to medium-low, and simmer, partially covered, 20–25 minutes, or until tender. Meanwhile, pulse cauliflower in food processor in batches until florets are chopped into small, couscous-like pieces. Heat oil in large skillet over medium heat. Add onion, and sauté 3–5 minutes, or until softened. Add garlic, and cook 30 seconds. Add cauliflower, carrots and beet, and cook 6–8 minutes, or until cauliflower is tender. Stir in greens. Drain lentils, rinse, and drain again. Stir into cauliflower mixture. Fold in basil and feta, if using. Season with salt and pepper, if desired. Serves 6.